Originating in Tunisia, the North African red pepper paste of harissa lends a subtle heat to these tender tray-baked lamb kofta (or meatballs, if you like). Roasted in a rich tomato and capsicum sauce, spooned over fluffy couscous and drizzled with lemony yoghurt, this dish is all set to be your hump-day hero.
Preheat oven 220°C fan-forced. Remove core and seeds from capsicum and discard. Cut capsicum into thin slices. Place capsicum and oil in a medium roasting dish. Season with salt and pepper, toss to coat and bake for 10 minutes or until capsicum is starting to soften. While capsicum is cooking, continue with step 2.
Finely chop parsley and place in a large bowl with lamb mince, Not-So-Hot Harissa and 2 teaspoons dukkah. Season with ½ teaspoon salt and cracked black pepper and mix well to combine.
Roll mince mixture into 6 equal-sized balls. Place kofta on tray with capsicum. Add tomatoes and season well with salt and pepper. Return tray to oven and bake for 20 minutes or until kofta are golden brown and the sauce has reduced slightly. While kofta are cooking, continue with step 4.
Place couscous in a heatproof bowl and pour over 185ml (¾ cup) boiling water. Cover with a plate or tea towel and set aside for 5 minutes or until couscous is cooked.
Juice ½ the lemon and cut remaining lemon into wedges. Add lemon juice to a bowl with yoghurt, season with salt and pepper and stir to combine. Set aside.
Divide couscous between bowls and top with spinach leaves. Spoon over kofta and tomato and capsicum sauce. Sprinkle with remaining dukkah and serve with lemon yoghurt and lemon wedges.